Stamppot is a typical Dutch dish along with Split Pea Soup, Raw Herring, Bitterballen, and Kroket, just to name a few. It is mashed potatoes with vegetables and/or leafy greens served with smoked sausage.
Stamppot is a “winter” dish, as it is a calorie-dense and hearty meal. Its history goes far back to the Middle Ages when people worked hard in the field. So they needed to eat a heavy meals to have physical strength throughout the day.
Composition of the Stamppot
The basis of the dish is mashed potatoes with any kind of vegetables/root vegetables, such as celeriac, carrots, onion, leek, parsnip, pasternak, green peas, broccoli, etc. Or leafy greens, such as kale, spinach, endive, etc. So, basically, you can use anything that you have in the fridge. Handy, isn’t it? 🙂
How to Serve
As mentioned above, Stamppot is usually served with smoked sausage. But there are many ideas of how to eat these delicious mashed potatoes. Serve it with:
- Meatballs or vegan “meatballs”;
- Bacon in cubes;
- Fish (cooked from fresh or smoked);
- Chickpeas or other beans;
- Gravy, tomato sauce, or Special Hot Sauce Adjika;
- Mushrooms;
- Roasted nuts and seeds.
These are just a few options. Feel free to trial with different flavors and textures. Because Stamppot is an ideal dish for experimenting and finding your perfect combination.
Meanwhile, check out my other healthy recipes:
Bean & Bell Pepper Wrap Recipe
Mashed Potatoes with White Fish (Stamppot)
Equipment
- 1 saucepan
- 1 frying pan
Ingredients
- 2,2 lb potatoes 1 kg
- 1 medium onion
- 1,1 lb tomatoes 500 g
- 3-4 Tbsp olive oil
- 4 pieces of pangasius fillet fresh or frozen
- 1/2 tsp each dry oregano & dry thyme
- 1/4 tsp each garlic powder & onion powder
- 3/4 cup plant-based milk or cow's milk
- 7 oz finely chopped fresh endive 200 g
- Salt & pepper to taste
Instructions
- Peel the potatoes, cut them into equal pieces, and cook for 20 minutes, or until soft.
- Meanwhile, cut the onion into wide rings. Cut the tops off the tomatoes and cut them into quarters. Optionally, you can peel the tomatoes. Please see the notes below for tips on how to do it.
- Heat the oil in a large skillet over medium heat. Sauté the onion with tomato for 10 minutes until golden brown. Add the pangasius fillet (spiced with dry herbs, garlic, and onion powder), and fry with the lid on for a further 7-8 minutes until cooked through. Add some water if needed. Turn halfway through.
- Drain the potatoes and mash them with a potato masher. Mix the milk with the potatoes to form a smooth puree. Place the pan on low heat and mix in the endive in parts. Keep stirring until the endive has shrunk slightly. Season with salt and pepper.
- Serve in dip plates. Enjoy!
Notes
- Use less oil if you keep an eye on weight maintenance. I usually use 2 Tbsp of avocado oil.
- You can defrost fish before cooking.Â
- When you drain the potatoes, leave some liquid. You may need to add it to the potato or fish.
- You can peel the tomatoes if you don’t like the cooked tomato skin on your plate, like me 🙂 For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them.Â
- Serve the Stamppot with my Special Hot Sauce Adjika.